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Copycat Panera Macaroni and Cheese

A comforting and creamy homemade version of Panera's macaroni and cheese with rich white cheddar sauce, perfect for cozy dinners and family meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 700
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound pasta (cavatappi, shells, or elbow) Choose your preferred pasta shape.
  • 1/4 cup unsalted butter For the cheese sauce.
  • 1/4 cup all-purpose flour Used for thickening the sauce.
  • 1 cup whole milk Can be substituted with low-fat milk.
  • 2 cups heavy whipping cream For a creamier sauce.
  • 2 cups shredded white cheddar cheese The main cheese for this recipe.
  • 1 teaspoon kosher salt For seasoning.
  • 1 teaspoon black pepper For seasoning.
  • 1 teaspoon dry mustard Adds depth to the cheese sauce.

Method
 

Cooking the Pasta and Sauce
  1. Cook the pasta according to package directions while making the sauce; then drain and set aside.
  2. In a pot over medium-high heat, melt the butter.
  3. Whisk in the flour and cook for about one minute until bubbly.
  4. Reduce the heat to medium and slowly add the milk, heavy cream, kosher salt, dry mustard, and black pepper. Whisk continuously until it begins to bubble.
  5. Lower the heat to low and gradually stir in the white cheddar cheese until melted and smooth.
  6. Add the cooked pasta to the cheese sauce, stirring until well combined.
  7. Remove from heat and let it sit for about 5 minutes to thicken. Adjust seasoning with extra salt and pepper if desired.

Notes

This creamy macaroni and cheese can be served with extra cheese or breadcrumbs on top. Consider pairing with roasted broccoli or a side salad to balance the richness. Leftovers can be stored in the fridge for up to three days.